• Line a 9 x 9 inch | 22 x 22 cm mold like you would usually do and set aside. NOTE: For this recipe, I used my Square Mold placed on top of a medium perforated baking sheet. Set aside.
• Preheat oven to 350F/180C.

ALMOND BROWNIE PREPARATION

• In a microwave safe bowl, melt the chocolate and butter together, in 20 second intervals, stirring in between. When there are some lumps left, stir until they have melted and the mixture is smooth.
  6 oz butter, 12 oz dark chocolate chips
  
• Whisk in the cocoa powder and set aside to cool down.
  2.12 oz unsweetened cocoa powder
  
• In a mixing bowl, beat the eggs together with the granulated sugar until the sugar has dissolved, about 2 minutes.
  4 eggs, 7.58 oz granulated sugar
  
• Beat in the powdered sugar and vanilla extract.
  6.17 oz powdered sugar, 1 tsp vanilla extract
  
• Pour the chocolate mixture and beat until combined.
  
• Stir the almond flour and sea salt.
  1/4 tsp sea salt, 3.35 oz almond flour
  
• Pour the batter into the prepared baking pan. Add the Cadbury Chocolate Creme Eggs (halved) on top. NOTE: 3 rows of 4.
  8 Cadbury creme eggs
  

BAKE!

• Bake for 35 minutes at 350F/180C. (Every oven heats differently, monitor your brownie from 30 minutes). IMPORTANT: The brownie is ready once it has formed a crust on top and the center temperature has reached 160-170F | 71-77C. As a result your brownie will be fudgy and not underbaked.
  
• Once your Chocolate Almond Brownie is out of the oven, let it cool down in the pan for about 45 minutes / an hour before removing and slicing. Enjoy & Bon Appétit!

  NOTE: Store cooled left over brownies in an airtight container at room temperature up to 3 days.